What’s more impressive for your guests than being treated with yummy fragrant fried pineapple rice with vegan egg in a beautiful pineapple boat? Ever since I was served one like that in Singapore, I have been a big fan.
And I wanted to make one myself. It’s not that much of an effort to make actually! I mean, you have to cut the pineapple anyway, right, why not turn it into a nice bowl? There are a lot of youTube videos on how to make a pineapple boat.
I have worked on a pineapple rice with vegan egg I really like for quite a while, and I am very happy with this one. It is also gluten free. Hope you’ll like it just as much.
An important ingredient here is Kala Namak, a black salt from India and Pakistan. It often looks pinkish and smells sulphuric. That’s what adds the eggy aroma to vegan egg dishes. It is available in Asian specialty stores, organic supermarkets and shops that sell vegan supplies.
If you want to cut the carrot into pretty flowers, you can see how to do it in my Instagram Reel here, or in my youTube video on how to make any food look its best along with lots of other tips.
What do you need to know about leftover rice?
The rice should really have cooled well, best over night, that makes it much easier to process. And also that way it had time to form resistant starch which feeds our good gut bacteria 🙂
Important: You don’t want to leave leftover cooked rice at room temperature for more than two hours. Put it in the fridge asap, otherwise a bacteria called bacillus cereus can become a problem. You want to cover it loosely in the fridge until it has cooled off, the put it in an airtight container and use it within the next 3 days. When using the leftover rice, you want to make sure it’s thoroughly heated, and don’t reheat it again. This article by Martha Stewart explains it very well.
What goes well with pineapple rice with vegan egg?
The pineapple rice goes very well with my soy satay or seitan satay and spicy peanut sauce!
PINEAPPLE RICE WITH VEGAN EGG
Ingredients
- 50 g chickpea flour
- 150 ml water
- 1/4 teaspoon Kala Namak*
- 1 pineapple cut into chunks
- 1 tablespoon coconut sugar
- 1 carrot
- 1 purple onion chopped
- 1 garlic clove chopped
- 1 tablespoon ginger chopped
- some chili
- cilantro stems
- 2 tablespoons cashews
- 1 tablespoon curry powder
- 2 tablespoons soy sauce or tamari for gluten-free
- 2 tablespoons peas
- 1 tablespoon cranberries or raisins
- 450 g cooked and cooled rice was 200 g uncooked
- red cabbage
- cilantro leaves
Instructions
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Combine the chickpea flour with the water and kala namak and stir well.
- Pour a little plant oil into a skillet at high to moderate heat, pour in the mixture, let it sit for about two minutes, then scramble it up like you would an egg. Let it firm up for another couple of minutes until it looks like a scrambled egg, then put into a bowl and set aside.
- Now put the pineapple chunks into the skillet with the coconut sugar and let them caramelise for a few minutes at high to moderate heat.
- Move the pineapple chunks to the sides, put a little plant oil in the middle and add the carrots.
- Roast for 2 minutes at moderate heat. Add onion, garlic, ginger, chili and the cilantro stems and sauté for 2 more minutes.
- Now add 2 tablespoons cashews, 1 tablespoon curry powder, 2 tablespoons soy sauce, 2 tablespoons peas and 1 tablespoon cranberries or raisins and stir-fry a little, then add the cooked and cooled rice and “egg” and stir-fry a little more.
- Add the red cabbage, stir well and serve in the pineapple boat topped with cilantro leaves.
Other recipes with leftover rice:
